Coconut Pineapple Carrot Cake
This moist carrot cake will impress guests and family alike!
- 0 people already cooked this dish.
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Total: 93minPreparation: 13minCooking: 60minWait: 15minPresentation: 5min
- Portions: 12
- Difficulty: Easy
Recipe ingredients saved
Ingredients
Instructions
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Beat sugar, oil and eggs in an electric mixer to thoroughly combine.
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In a medium bowl mix flour, coconut milk powder, baking soda, salt and cinnamon. Slowly add this mixture to sugar mixture.
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Stir in carrots, pineapple and walnuts. Pour batter into two greased 8 inch layer cake pans.
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Bake for 1 hour in preheated oven at 350̊F (180̊C). Test to see if done by inserting a toothpick in center. If it comes out clean, it's done!
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Remove cake from oven, leave to cool for 10 minutes on wire rack. Turn cake out on wire rack and leave to cool completely.
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Top with frosting of choice and enjoy!
Utensils
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Oven
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Toothpicks
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Round cake pan
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Mixer
Nutritional information 466kcal = 1,949kj /per portion
- 465.92 Calories Energy
- 46.45 Grams Carbohydrates
- 4.61 Grams Protein
- 29.91 Grams Fats
- 1.72 Grams Fiber
- 442.80 Milligrams Sodium
- 62.00 Milligrams Cholesterol
- 3.26 Grams Saturated Fats
- 80.57 Milligrams Calcium
- 1.49 Milligrams Iron
- 17.89 Micrograms Food Folate
- 121.16 Milligrams Potassium
- 154.58 International unit Vitamin A
- 2.51 Milligrams Vitamin C
- 0.33 International unit Vitamin D
- 5.07 Milligrams Vitamin E
- 12.40 Milligrams Magnesium
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